This whole wheat pita bread is a great recipe that only has a few ingredients and no oil or sugar. Nevertheless, it is a very delicious bread that can be used in so many ways. For the whole-food plant-based diet pita bread is a must-have.
Slice the bread in half and fill it with a healthy salad and you have an instant meal. Here we used homegrown lettuce, avocados, carrots, onions, and beans. Some homemade cashew cheese sauce as base and salsa to bind it. Yum!
To make the dough, I use my kitchen aid mixer, it does a beautiful job. You sure can also mix the dough by hand.
We use freshly ground whole grain flour. It is superior in taste to anything you can buy off the shelf. It is best to grind it yourself to get all the goodies and the great taste.
In order to be able to make whole grain bread that is not just yummy and comforting, but also healthy and nutritious, we use the Fidibus 21 Grain Mill and love it, see also why we like our Wolfgang Fidibus 21 Grain Mill.
For yeast, we use SAF Red Instant yeast. It simply works great for all kind of backing.
Then divide the dough into 10 equal sized pieces. I like to use the dough cutter for that.
Now roll each ball into about 6-inch flatbread. Make sure to use lots of flour so the pitas are easy to handle and flip. Let the rolled flatbread rest for about 30 minutes.
Just before backing flip each pita bread over to the other side. Make sure not to do it the way I show in the picture. I was trying to show you the turning with one hand while taking the picture with the other. As you see that resulted in a pita that did not rise. The dough was too much disturbed. Use both hands and do it carefully.
Take some time to watch the magic moment when the pred puffs.
Life happens moment by moment, if we miss them, we miss life itself.
I like to double the recipe and make 20 pita bread in one go.
It is a real joy to pile them all up, and it smells so delicious, too.
Whole wheat pita bread freezes well. I just cool the pitas a bit and then freeze them in freezer bags. You can also store them for a few days in airtight containers.
Whenever we want to eat the bread, we just reheat it in the toaster. This is one reason I like them so small.
Now serve the bread whatever way you like, the pita will taste just like freshly backed. Make sure to follow us on Instagram for lots of inspirations on what to fill the whole wheat pita bread with.
- 400 gram freshly ground whole wheat flour (About 4 cups)
- ½ tablespoon dry yeast (We use SAF)
- 1¼ cups warm water
- ½ teaspoon salt (optional)
- In a mixing bowl mix together the warm water, salt if used and the yeast. Let rest for a bit till you get the flour ready.
- Grind the whole grain if you have a grinder.
- Add the flour to the water and mix for 5 minutes. If you use cups, don't add all the flour at once, You might not need all 4 cups. The dough has to be smooth and elastic, not too soft.
- Let the dough rest for a few minutes till you get your working area ready. There is no need to let it fully rise.
- On a clean floured surface divide the dough into 10 balls.
- Rall each ball into a 5-6 inch circle, flour generously.
- Let rest for 30 minutes.
- Preheat oven to 500F
- Just before backing flip each pita over to the other side. They can rest on your working surface, and be flipped unto a baking sheet just before backing them.
- Backe on the bottom rack for 5 minutes.
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Where do you source your wheat from? I am really intrigued to try baking with fresh flour someday. Thanks for the recipe
My first choice is a local organic grower. We are fortunate to have some in the area, and also friends who grow organic spelt in another province where it is warmer. If you do not have anyone in your area check out Breadtopia.